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Minted Tamari Quinoa and Cauliflower with Pine Nuts

With just a little alarm I noticed the other day that it's been over two months since I've made anything with quinoa. I would put that unfortunate fact down to the sumptuous laziness I indulge in the summer, but how much more work is the light scrubbing and soaking of quinoa than having to rinse white rice? Physically nothing to speak of at all, so the laziness is strictly in my mind. Fortunately I'm too lazy right now to bother berating myself for the lack of attention I've given it, and even mustered up the forethought to prepare this delicious and simple summer quinoa dish that takes wonderful advantage of the fresh local cauliflower practically bouncing off the market shelves these days, as well as the fresh mint overwhelming the other poor herbs in my garden.

Though not technically a grain, quinoa walks and talks like a grain … except even more so, with an almost perfect amino acid balance that's extraordinarily rare in plant foods. Also a good source of fiber, protein, iron, calcium, phosphorus and vitamins B and E, it's a wonder I've seemed to stop setting an example to myself and my readers.

Mint and tamari are not an intuitive combination of tastes, but proved to be irresistible when mixed with the nutty flavor and slightly crispy texture of quinoa and the added crunch of toasted pine nuts.

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.